2014 Pinot Noir 0% Whole Cluster
"I really like the nose on this wine."
--Trudy Kramer, owner
This Pinot Noir was made with grapes that were destemmed, as was our approach until recently. To destem, the grapes go through a destemmer, a machine that knocks the berries off the stems, removing the stems from the fermentation entirely. In the process many of the berries split and begin to release juice immediately. With this step, fermentation usually finishes about 10 days after the harvest. Some advantages of destemming are:
"Really nice! Typical of a Yamhill-Carlton Pinot Noir."
--Keith Kramer, owner
- Emphasis of fruit
- Limits potential of harsh, green flavors from unripe stems
- Destemmed wines are usually darker in color
- Results in wines with lower pH compared to whole bunch
- Wines are more approachable at release
For more on whole cluster fermentation, see PinotFile v11 i25: Sizable Tasting of 100% Whole Cluster California & Oregon Pinot Noir